China Gourmet Tour With Hugo Leong – (Day 2 Dinner) : Jianye Restaurant, The Finest Teochew Food In Shantou

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This is the star of Shantou. The 4 season platter of stew goose innards …. from left is the liver, the intestines deep fried, wings and tongue. I don’t take spare parts but from the look from others, it is very tasty. The whole plate is cleared in  a jiffy.

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The stew sauce pot is age more than 60 years according to Hugo. Imagine there are variety number of meats stewed daily for the past 60 years.

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Next we were served the goose and duck meat platter which also stewed in the same sauce. The platter consist of fried bean curd, goose meat, pork and pork intestines.

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Fresh Wild Tong Oh Vege blanched and tossed with superior soya sauce

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Mix Vegetable Soup Pot. There are 7 types of fresh vegetable cook together in a claypot. It may sound mixed up but it taste really good! All are organic and vegetables from the wild. Not the planted type.

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Fried Spice Prawn

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